Vegan scrambled eggs don’t often sound like a possibility to some. And sometimes it can sound like a dish that struggles strike a chord with the imaginary pallet. But this is all about to change. Imagine a breakfast where the flavors take you to another place. That’s what this spicy scrambled tofu will do as an egg alternative.
A power packed, high-protein dish that can be made in as little as half an hour, this is a winner. Trust me, breakfast will never be the same again.
This is another great way to get some sea moss into your diet. As an addition to the sauce you will saute your tofu in, the sea moss gel helps to both thicken the mix and deliver a powerful mineral punch!
If you have adopted a Vegan lifestyle recently you may find that you have missed scrambled eggs. I get it, this was a weekend breakfast for me. To be honest, transitioning to a purely plant based diet can be a challenge at times. This will help you explore a new road and provide the gateway to trying a range of variations on this theme.
How to make the best scrambled eggs Vegan style
If you have a veggie garden, you might want to think about growing some of these for yourself. Not only will this hep with keeping the costs lower, you’ll also be 100% certain of the quality of your food. No need for chemical fertilizers or pesticides. The key to this is fresh ingredients, and firm tofu. The harder the better.
Preparation – 30 minutes
- 2 Tablespoons of Sea Moss Gel
- 3 Tablespoons of vegetable stock or broth
- 1/2 Teaspoon of cayenne pepper
- 1/4 Teaspoon of garam masala
- 1/2 Teaspoon of freshly grated ginger
- 1/2 Teaspoon of Himalayan rock salt
- 1/2 of a large capsicum
- 1/2 of a large onion
- 1 spring onion
- 10 medium mushrooms
- 1 cup of baby kale
- 1 x 250g block of hard tofu (or silken tofu for a runnier scramble mix)
- Cooking oil of your choice
- Or optional seasonal vegetables to your liking such as:
- Button squash
You will also need
- A tofu press (or other means to press your tofu)
- A frying pan
- A chopping board
- A sharp knife
- A wooden spoon or spatula
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- Press your tofu in a tofu press (if you have one) for about half an hour. Be sure that you have a hard tofu. This can take about 10 to 15 minutes, so get this going wile you prepare the rest of the ingredients for your spicy Vegan scrambled eggs. Make sure you get as much water out as possible to avoid a mushy mix.
- While the tofu is being pressed, chop the onions, capsicum, mushroom and spring onion. Grate the ginger and set aside in a separate bowl for your sauce mix.
- Warm the pan and add your preferred cooking oil. I normally opt for olive oil or coconut oil, but with a dish like this, be mindful of the taste of your chosen oil. Saute the onion until it turns golden brown.
- Add the mushrooms and allow them to drop a little of the water and reduce. Next, add the capsicum and some vegetable stock or broth. Don’t add too much liquid as the tofu will soak this up and go mushy when added later. Allow to simmer over a low heat for 2 minutes, stirring occasionally. If you let this sit and glaze a little before adding the vegetable stock you’ll bring out more texture and flavor in the capsicum.
- Take the cooked vegetables out of the pan and set aside for the next step.
- Crumb your tofu into the pan in a mix of chunk sizes, this adds more texture to the dish. Saute your tofu with a little oil until hot. This can normally take 2 to 3 minutes.
- While to tofu is cooking, mix your sauce by adding the spices with a little of your vegetable stock or broth and Sea Moss Gel. This should be about the same consistency as a thick sauce. Make sure this is blended together well.
- Pour your sauce over the tofu in the pan and make sure you coat the tofu by stirring this through. Continue to stir while on a medium heat until the sauce thickens and clings to the tofu
- Once your sauce has begun to take on a thicker appearance, put the veggies back in the pan and stir through to reheat.
- Add the baby kale and continue to heat while stirring for 1 minute until the kale wilts slightly.
Add your deliciously spicy Vegan scrambled eggs to any other accompaniment. I enjoy this on a warm slice of gluten free Vegan bread with some fresh avocado. Top your scramble mix with a little freshly ground Himalayan rock salt to taste, this helps the flavors to pop. You can also try using some black salt too. Known as Kala Namak, this adds a whole other dimension to your meal. Enjoy!
Anything that is left over will keep in the fridge for a few days; if you can resist finishing it on the first sitting. Just make sure it is covered so it won’t dry out. Reheating in a warm pan for a little while is much better than in a microwave for a few reasons. Just add a little vegetable stock or broth to the mix while cooking to replace the fluid that evaporates while heating.
If you don’t own a tofu press you can make do with a plate or chopping board and some paper towel or cheese cloth (I prefer cheese cloth over paper towel). Expose the tofu to enough pressure to extract any extra fluid; you’ll want this to be drier than when it first comes out of the packet.
Investing in a tofu press is a good idea. They are not an expensive item, particularly if cooking with tofu is something that you are doing frequently. The reduction of waste paper towels alone is a benefit to your pocket, and a huge benefit to the environment. This will make your Vegan scrambled eggs so much better in my opinion.